For this recipe, I advise you to use new potatoes and fresh vegetables, but you can vary the nuances depending on the season. Choose canned fish in your own juice or in a spicy marinade so that there is no excess oil in them.
Ingredients
- Canned fish - 2 banks
- Young potatoes - 250 g
- Arugula - 2 handfuls
- Cherry tomatoes - 150 g
- Bow purple - 1 piece
- Quail eggs - 4 pieces
- Cucumbers - 2 pieces
- Chili pepper - 2 pieces
- Olives - 2 handfuls
- Dijon mustard - 2 tsp.
- Olive oil - 2 art.l.
Step-by-step cooking recipe
Boil the potatoes until tender and chop coarsely.
Boil quail eggs for 4 minutes after boiling and let cool.
Cut the cucumbers into strips, and the onion into feathers.
Randomly slice the cherry and put all the ingredients on plates.
Season the salad with olive oil and Dijon mustard.
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